Description
A quick and delicious Taco Rice Bowl blending Mexican-inspired flavors with a Japanese rice base, perfect for weeknight dinners.
Ingredients
Scale
- 1 cup long-grain or jasmine rice
- 1 1/4 cups water
- 1 lb ground beef or turkey
- 2–3 tbsp taco seasoning
- 1/2 cup black beans, rinsed
- Fresh tomatoes, chopped
- Onion, chopped
- Cilantro, chopped
- Shredded cheese
- Sour cream or Greek yogurt
- Salsa
- Lime, for squeezing
- 1 tbsp oil
- Tortilla chips, for crunch
Instructions
- Rinse rice until water runs clear. Combine with water and a pinch of salt in a pot. Bring to a boil, cover, reduce heat, and simmer for 12-15 minutes. Let steam for 5 minutes.
- In a skillet, heat oil over medium-high heat and brown ground meat until no longer pink.
- Add taco seasoning and water, simmering for 4-5 minutes until sauce thickens.
- Warm black beans in a small pot for 3-5 minutes.
- Prep fresh veggies: chop tomatoes, onion, and cilantro.
- Assemble the bowl with a base of rice, seasoned meat, black beans, fresh veggies, cheese, sour cream, salsa, and a squeeze of lime.
- Top with tortilla chips for crunch before serving.
Notes
Feel free to customize the protein and toppings based on your preference. Use leftover rice to save time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg